Carrot sabudana kheer
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Ingredients
4
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Preparation
Preparation10 min
Cook time15 min
- Wash and soak the sabudana in water for about 30 minutes. Drain and cook the sabudana with enough water to cover and a pinch of salt.
- Let it cook until the sabudana is cooked and transulcent. Take care that it doesnt turn mushy. You want it to be al dente.
- While the sabudana cooks, puree the carrots with 2 cups milk and the 1/4 cup sugar. Set aside. Drain the cooked sabudana, just like you would pasta. Rinse in cold water.
- This takes away the starchiness of the sabudana and makes it stand seperately in the kheer, without any sticking.
- Place the pureed carrots along with the sabudana, the remaining milk and the condensed milk in a pan. Let it come up to a boil. Simmer for 5 minutes.
- The sweetness you add depends on how sweet your carrots are feel free to add more sugar/sweetened condensed milk as needed.
- Sprinkle with the cardamom and the chopped pistachios. Serve warm or cold.
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